Cream Soup of Cauliflower with Smoked Salmon Croutons

Soups | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Cream Soup of Cauliflower with Smoked Salmon Croutons

Ingredients

Butter - 1.4 oz
Stale Bread - 1 piece
Garlic - 2 cloves
Smoked Salmon Flavored Croutons - 5.3 oz
Dill - 1 tablespoon
Leek - 1 piece
Vegetable Oil - 1 tablespoon
Potato - 1 piece
Cauliflower - 14.1 oz
Chicken Broth - 8 fl oz
Milk - 8 fl oz
Cream - 10 fl oz
Meyer Lemon Juice - 1 tablespoon
Horseradish Leaves - 0.5 oz
Chives - 1 tablespoon

Step by Step guide

Step 1

Preheat the oven to 302°F. Brush 3 pieces of bread on both sides with a mixture of softened butter and 1 minced clove of garlic, and season with salt. Cut each piece into 4 strips and transfer to a baking sheet. Place in the oven for 30 minutes until golden brown.

Step 2

Meanwhile, heat vegetable oil in a large pot, add finely chopped leek and 1 minced clove of garlic. Cook over medium heat for 6-8 minutes until soft. Increase the heat and add diced potato, cauliflower florets, broth, and milk. Bring to a boil. Reduce the heat and simmer, covered, for 20 minutes until the potato and cauliflower are tender.

Step 3

Slowly cool the mixture and transfer it to a blender. Blend until smooth and pour back into the pot. Add cream, lemon juice, and horseradish. Heat slowly for 5 minutes, then add chopped chives.

Step 4

Slice the salmon into strips the same size as the bread and place on top of the bread. Sprinkle with finely chopped dill. Serve the soup in individual bowls with two long croutons.